Wines · Red · D.O. Ribera del Duero
Nobbis
Fruity, generous and very fragrant Tempranillo. Organic from the 2025 vintage.
- Grape
- 100% Tinto Fino (Tempranillo)
- Farming
- Organic, from the 2025 vintage
- Vineyard
- Our own vineyards in Fuentecén and Haza, 12 to 45 years old, at 830–912 m
- Ageing
- 11 months in used extra-fine-grain French oak barrels
From the 2025 vintage, Nobbis is an organic wine: all its grapes come from our organically farmed vineyards in Fuentecén and Haza, with no herbicides or synthetic products. It is a Tempranillo from the Burgos part of Ribera del Duero, aged for 11 months in French oak barrels that are never new, so the wood does not mask the red and black fruit.
Nobbis means “us” in Latin. In 2016 two friends who knew Jorge's grapes and vineyards pushed him to start making wine, and together they created it. They are the three animals on the label: the dragonfly is the salesman, always flying everywhere; the bird keeps the accounts with his pencil; and the beetle is Jorge, who lives close to the ground and the vines. The three take a suitcase around the small plots to pick the best grapes by hand: exactly how Nobbis is made.
We also bottle it in magnum, the format in which wine ages best and looks best on the table.
Vintage 2025
Technical sheet
Terroir
- Location
- Nobbis comes from TresPiedras' own vineyards in Fuentecén and Haza, scattered across the slopes running down to the Riaza valley, mostly facing south and south-west, on very diverse soils.
- Grape
- Tinto Fino (Tempranillo) only, from a clone obtained by massal selection from the mother vineyard: “La Tejera”, the family's century-old vineyard.
- Altitude
- Between 830 and 912 metres. The altitude slows ripening, concentrating flavours and aromas in the grape skins.
- Age and training
- Bush-trained and trellised, depending on the height above the river and the exposure to the sun, with vines between 12 and 45 years old.
- Soil
- Soils vary from plot to plot, but there is usually a deep clay base with sandy-loam soils on the surface, carried down by run-off from the area's heavy storms, or plenty of rounded stones higher up.
- Growing season
- A mild winter with no hard frosts, and a very wet March that left the soil with good water reserves. Budburst in mid-April. A warm, wet spring, with storms and some hail in May and June and heavy mildew pressure that called for close daily care of the vines. July brought generous storms; August, a very long heatwave without a drop of rain. A slightly cooler than usual September allowed slow but complete ripening, with small and very healthy grapes.
Winemaking
- Harvest
- By hand, in 15 kg crates, with organic grapes from our vineyards in Fuentecén and Haza.
- In the winery
- Fermented at low temperature in stainless steel tanks, with gentle punch-downs for a controlled extraction of the noble compounds in the skins. Malolactic fermentation in barrel. Destemmed, with very light pressing.
- Ageing
- 11 months in extra-fine-grain French oak barrels. The barrels are never new, so the oak does not mask the attractive red and black fruit that defines these wines.
Tasting notes
- Appearance
- Deep cherry red, clean and bright.
- Nose
- Good intensity, with elegance and finesse at the forefront. Abundant red fruit, creamy, delicate yet very fragrant. Subtle toasty notes from the oak. Very low astringency.
- Palate
- Balanced, generous, slightly lactic, with good acidity, persistent and fruity. A faithful expression of Tempranillo vineyards.
Awards
- Peñín (2024 vintage)
- 91 points
- Tim Atkin (2024 vintage)
- 91
- Vivino
- 4,1
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Library vintages
We also keep the 2016–2023 vintages. They are released on rare occasions, by draw among club members. See library vintages